all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Wednesday, April 21, 2010

Bake My Rhubarb Crunch Cake!

 I love this pic, the colors!
Rhubarb for sale at a grocery store ~ Wikipedia

Yes, I know rhubarb is not a middle of the road food ~ you either love it or hate it! 

It seems like everyone I know has a crop of thriving rhubarb or at least a neighbor or friend who unloads shares their harvest with anyone they can.  Therefore; I’m hoping that you are searching for yet another rhubarb recipe to show off your fine baking skills and gardening skills also, if the rhubarb happens to come out of your rhubarb patch.  And have I got a cake recipe just for you!  I’ve had it for years and have no idea where I got it.

What I like about this cake is the crunchy topping with lots of cinnamon and nuts.  Yum!  The rest of the cake is pretty delicious also because it is very moist and fruity tasting.  The topping surely spruces it up flavorfully with crunch!
  
By the way, from a botanical point of view, rhubarb is a vegetable.  After all, it is leafy green with an edible stalk.  The way we enjoy rhubarb now is how its identity was declared back in 1947 when the US Customs Court in Buffalo, New York made things official and declared that rhubarb is indeed a fruit.  As far as I’m concerned, I always thought of it as a fruit anyway…..

So, do you have a love or hate relationship with your rhubarb?



Rhubarb Crunch Cake

Ingredients:

Cake batter:
3 cups rhubarb, cut into ½” pieces
3 ounces strawberry jello
1 cup butter
1¼ cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
½ teaspoons baking soda
½ teaspoon salt

Filling and topping mixture:
½ cup brown sugar
2 tablespoons white sugar
1 teaspoon cinnamon
½ cup chopped pecans or walnuts

Method:

Mix rhubarb with jello.  Set aside to absorb coloring.
In medium bowl, prepare cake batter:
Cream butter and sugar until light and fluffy.
Beat in eggs, mix well.
Stir in sour cream, blending well.
Mix in flour, baking powder, baking soda and salt.

Spread half of this batter into a greased 13” x 9” baking dish.
Spread rhubarb jello mixture lightly over the batter.

Combine brown sugar, white sugar, cinnamon and pecans.
Sprinkle half of this over the rhubarb.

Spread remaining batter over all.
Sprinkle with the rest of the nut mixture.

Bake at 350 degrees for 45-50 minutes until top is golden brown.

Ummm, this is just so good! 



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38 comments:

  1. My rhubarb is almost ready to start eating, this recipe looks great butI may have a problem finding strawberry jello in France! I will have to get my husband to buy some jelly in the UK and bring it here (if the customs lets it though!).Diane

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  2. mmmm, sounds good! stop on over for a bloody mary today!

    www.anniebakes.net

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  3. Another great rhubarb recipe from you! Sounds really delicious!

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  4. I've love to grow rhubarb one of these days. I didn't know that there was such a polarized view of this vegetable. The pie looks great.

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  5. I love rhubarb! I grew up in the Midwest, which means you ate rhubarb all different kinds of ways. I live in New Mexico now and I am shocked at how many people have never tried rhubarb here. Thanks for the recipe! When I find rhubarb in the store, I am going to make it

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  6. Nice recipe! let's me find some rhubarb and I will try! Thank you Pam!

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  7. I like rhubarb, but yet to try my hands on them :-)this looks like a winner..thanks Pam :-)

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  8. I absolutely love rhubarb! It's not quite in season here yet. But when it is...
    Your recipe looks great, but what I use to replace the Jello?

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  9. I can't grow anything in my garden. Anything I've planted so far died so yeah, I think I'll need to head to the supermarket to buy my rhubarb. I love cinnamon in my cake and with crunchy top, how perfect!

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  10. Food, Fun and Life in the Charente, I hope your husband makes it through customs safely with the jelly! That should work fine. Good luck!

    anniebakes, thanks! I will be right off in a minute for that bloody mary! Sounds great to me!

    3 hungry tummies, thanks! This one is really good!

    Fresh Local and Best, with the polarization, it might be because of the mouth-puckering flavor and could also depend upon where a person resides. I think people in the colder climates favor it more. It seems my friends all either love it or hate it! Thanks, it's a delicious dessert.

    Linda, I love it also. Mom used to make rhubarb sauce a lot and it was delicious. Interesting with New Mexico and it must be like I said above with the longer, colder winters and maybe it is more of a Midwest or Northern vegetable.

    Zia Elle, thanks! I love that crunchy topping with the sort of tart rhubarb!

    Gulhomar, try it out! It's really good!

    Dedene, if you can't find jello in France, I should think strawberry jelly would work or agar-agar. Hope you try this when the rhubarb is in season there.

    Xiao Yen Recipes: keep trying at the garden! ;) Start out with something easy, water it and baby it; then watch it grow! Cinnamon and crunchy works with this!

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  11. Looks delicious! Rhubarb is just starting to be in season here! A true sign of Spring!!

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  12. I love rhubarb. I haven't made much with it in the last few years after our small patch bit the dust. I'll have to get some at the farmers market this year and give this a try, thanks!

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  13. Pam,
    This looks like a fabulous way to eat rhubarb.
    Mimi

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  14. Julie, it is a true sign of spring and you hoping you will be heating up that oven soon!

    Debbie Smith, That's another good thing about rhubarb, it's easy to find this time of year and the patches are flourishing around here now.

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  15. This sounds like a wonderful dessert, Pam!

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  16. I LOVE rhubarb, and this cake sounds perfect. We don't have much in our garden, but we want more!

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  17. Yum!
    This sounds like a perfect recipe to use up some fresh local produce!

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  18. I am so jealous, I love rhubarb. That's how we used to get our rhubarb too, from our naighbor behind us. I know what you mean about love it or hate it. I love it and my sisters hate it. But I always liked tart things. I think Dutch licorice, and vegemite is the same love it or hate it thing!

    Thanks for another great recipe!

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  19. Kathleen, thanks! And thank you stopping by!

    Rachel Cotterill, good for you with your garden! Happy gardening!

    symphonious sweets, thanks! Love that fresh produce this time of year and the flowers also!

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  20. Great timing Pam, just got a bunch of rhubarb from a friend:}

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  21. This looks delicious, Pam. I adore rhubarb and consider myself an expert. You are right on the mark with this. I see you've used srawberry jello to mellow the sharpness of the rhubarb. Good idea! I hope you are having a wonderful day. Blessings...Mary

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  22. Brownieville Girl, that's wonderful and I hope you try this! Rhubarb is best when it comes from a friend!


    Mary, thank you! I don't particularly mixing strawberries with rhubarb but, the strawberry jello is a terrific addition to it. I hope you have a wonderful evening and blessings to you!

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  23. Girl....you need to be working on a cookbook, or, open up a bakery!
    Good lord woman...this recipe looks so luscious, diet be damned!

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  24. Corgidogmama, I wish I could but, I'm retired and that sounds like work! tee hee! I've given up on diets and hope for the best! If I could only stop cooking all the great recipes I see!

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  25. I love rhubarb. When it's in season I like to stew it and have it with vanilla yogurt. Very yummy and your cake looks fabulous.

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  26. Your cake sounds so good! My family believes that Rhubarb is the best!

    Strawberry Rhubarb Pie is one of our favorite desserts!

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  27. I have never eaten rhubarb! But this cake sounds so good - love that crumb topping!

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  28. What a fantastic recipe! I've never tried making anything with rhubard before but I would love to try it sometime. :)

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  29. Hi Pam - Thanks for stopping by! I have heard of Rhubarb but yet to try some!

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  30. Rhubsrb and I are in the midst of a very serious love affair. I think this cake is going to have to be involved in the near future.

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  31. Buttercup, that sounds like a good thing! Love it stewed also.

    JG, there are so many great ways to use rhubarb! Thanks!

    Cinnamon-Girl, you have to try it! Yum!

    Sook, hope you give it a try soon! It's delicious about any way.

    The Sudden Cook, give it a try! It's definitely something different and thanks for the visit!

    Joanne, I can see this cake in your future! ;) Enjoy!

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  32. Aha, a rhubarb recipe that I don't already have--and it sounds delicious! Yes, I have friends who have rhubarb but we love rhubarb. I always chop up some for the freezer when I can't use it all fresh.

    So glad to have found your blog and look forward to spending more time with you.

    I see I can become your first follower and am going to do just that. Is there a prize? ; )

    Please come over to visit me as well.

    Best,
    Bonnie

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  33. Oops, I can't click on your "follow" site for some reason.

    B
    B

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  34. From the Kitchen, it's nice to meet you! That's great to freeze rhubarb, then you are good to go with your next rhubarb dish. I have done that also. Not sure what's wrong with the followers but, I have many of them so keep trying. Thanks so much for the visit!


    Faiza Ali, you're welcome! The cake is tempting! Thanks so much for stopping by and I will be enjoying your future posts!

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  35. My grandfather had a rhubarb plant, so I've loved it ever since I was a little kid. I just noticed our plant here has some growing leaves and lots of stalks. It won't be long before I'll be able to go to the garden and pick some. Can't wait!

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  36. Karen, rhubarb is indeed unique and filled with good flavor. My mom made the sauce all the time and I will be doing that soon! Have a good evening!

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  37. YUM! I LOVE rhubarb..espicallt strawberry rhubarb pie..Im going to bookmark this to try:)

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  38. Sonya, I love it too and hope you try it! Thanks for stopping by!

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I'm happy to hear what you have to say, and appreciate your taking the time to comment. Thanks for stopping by and sharing your thoughts!

Keep smiling,
Pam